Disappearance of maillard reaction products during ensilage and rumen fermentation in vitro

Naoki Nishino, Senji Uchida

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2 Citations (Scopus)


The disappearance of Maillard reaction products (MRPs) during ensilage and rumen fermentation was studied. MRPs were prepared by heating mixtures of D-glucose and glycine (GG) or D-xylose and glycine (XG); lyophilised powder (MW > 1000) was subjected to anaerobic incubation for 24h with lucerne juice or buffered rumen fluid. Changes in MRPs were assessed by comparing gel filtration profiles before and after incubation, and the proportion of disappeared MRPs was calculated based on the area under the curve. A portion of MRPs, particularly high-MW fractions, disappeared when incubated with lucerne juice, and the extent was greater (P

Original languageEnglish
Pages (from-to)275-280
Number of pages6
JournalJournal of the Science of Food and Agriculture
Issue number2
Publication statusPublished - 2001



  • Ensilage
  • Maillard reaction products
  • Rumen fermentation

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

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